I had a Mangrove Jack Golden Lager kit from about a year ago...friend brought it back from NZ. Decided to use up kit, some old yeast and DME , so "brewed" it up, fermented and kegged it. It's pretty low ABV...maybe 3.5%. It doesn't taste bad, it just doesn't taste like much of anything....Coors Lite Ultra maybe.
So, in order to move some volume at an upcoming BBQ, thought about dry hopping some Hallertal to at least create an aroma.
Question: anyone have an idea about the quantity and duration of the dry hopping?